Hot and Spicy Beef Vindaloo
Preparation time
20 minutesCooking time
3 hoursServing time
Serves 6
Ingredients
- 1 Tbsp olive oil
- 1 brown onion, thinly sliced
- 1 kg gravy beef, cut in 4cm pieces
- ¼ (quarter) cup Vindaloo curry paste
- 400g tin chopped tomatoes
- 2 long green chillies, halved lengthways (deseeded if desired)
- 500g Farmers Union Greek Style yogurt
- 1 Lebanese cucumber, finely diced
- 2 Tbsp fresh mint leaves, finely sliced
- cooked basmati rice to serve
- pappadums and naan bread to serve
Vindaloo is a classic Indian dish. Originating from Goa, vindaloo is often paired with chicken, lamb, beef or even pork! It can even be transformed into a vegetarian dish. In this recipe, we’re sharing a how-to on beef vindaloo. This hot and spicy dish may not be for everyone but it’s certainly one to try once in your life! Cooked to tender perfection, this spicy, savoury goodness will leave you begging for more.
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Method
STEP 1
To get started on this delicious beef vindaloo recipe, heat oil in a large pot over medium heat and cook onion for a few minutes to soften. Add meat and cook for 10 minutes, turning to brown on all sides.
Add curry paste and fry for a few minutes until fragrant.
STEP 2
Add tomatoes, green chillies, 1 cup water and bring to the boil. Reduce heat to low, cover with a lid and cook for 2 ½ hours, stirring from time to time, until sauce has thickened and beef is tender. Add more water during cooking if the sauce dries out.
STEP 3
Meanwhile, place yogurt in a bowl with cucumber and mint and stir to combine. Set aside in fridge until required.
STEP 4
When beef is cooked and tender, remove from heat and serve with rice, cucumber, yogurt and breads.
